Monday, August 10, 2009

Raspberry Tart: The Process

Grated Butter for Crust
Pureed Raspberries and Sugar ready to boil

Chocolate Tart dough made by grating frozen butter and hand kneading. Kept in the fridge for a half an hour or so, and ready to bake.

The baked shell, sides cleaned up with a pizza cutter, filled with the raspberry filling that has been spiked with gelatin!

Making ganache...

Ganache made....

Once the gelee is cooled, pour the ganache on top.

Currently setting in the fridge is a raspberry gelee/chocolate ganache tart: a spin-off of my much coveted Red Currant tart by Palachinka. The only condition: I'm using a removable-bottomed cheesecake pan instead of a traditional tart tin, but so far this has proved to only be a minor disability. The final result will reveal itself tomorrow...

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